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i have been getting whole briskets and cutting them in half the points always comes out great but the flats are dry i cook at 225-250 until the IT is 170 then foil i check it with probs for tenderness until 200 im scared to let it go past 200 is it possable that im not cooking it long enough...
i went propane for just that reason its less likely to break down on you bad thing propane is high if you smoke allot. i spend about 60-80 bucks a year and i smoke a bout once a month maybe twice here and there
i have 4lb brisket started at 6am its noe 10am at 225 it stalled at 161 and has even went down to 158 what do i do, i uselly foil at 170 with a bigger 6lb brisket
the Masterbuilt Two Door Propane Smoker works great for me 3 ppl in my family to plus it holds enough to feed more the 12 ppl got mine for 150 at amazon
http://www.smokingmeatforums.com/products/masterbuilt-two-door-propane-smoker
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